【摘要】 为探究不同的贮存年份对于蒸馏酒香气物质的影响，本实验以嘉峪关产区不同贮存年份的白玉霓蒸馏葡萄酒为材料，并使用气相色谱-质谱联用仪进行香气成分检测，同时对其进行挥发性成分研究。结果表明，3款不同贮存年份的葡萄蒸馏酒在本次检测中共检出香气物质52种，包括有酯类（29种）、醇类（5种）、酸类（3种）、芳香类（3种）、萜烯类（4种）和其他类（8种），其中酯类物质及醇类物质在整个香气物质类别中的含量最高。3种不同年份的蒸馏酒的主要香气成分基本相同，但其含量有明显差异，且香气物质的含量会随着贮存及陈酿时间的延长，整体呈现上升趋势。气味活性值（Odor Activity Value,OAV）和香气轮分析结果显示，白玉霓蒸馏酒中，以突出的花香和果香为主要香气，且随着贮存年份延长，OAV值将逐渐上升。更多还原

【Abstract】 In order to explore the influence of different storage years on the aroma substances of distilled wine, this experiment took Baiyuni distilled wine of different storage years in Jiayuguan production area as the material, and used gas chromatography-mass spectrometry to detect the aroma components, and studied the volatile components. The results showed that a total of 52 kinds of aroma substances were detected in the 3 distilled wines of different storage years, including esters(29kinds), alcohols(5 kinds), acids(3 kinds), aromas(3 kinds), terpenes(4 kinds) and other classes(8 kinds), among which the contents of esters and alcohols were the highest in the whole aroma class. The main aroma components of the three distilled wines of different years are basically the same, but their contents are significantly different, and the content of aroma substances will increase with the extension of storage and aging time. The results of OAV and aroma wheel analysis showed that prominent floral and fruity aromas were the main aromas in the distilled wine, and the OAV value would gradually increase with the storage year.更多还原